recipes from the escobosa kitchen

Fesenjan

A special Persian dish for festive occasions.

source Bret Lobree
Ingredients
for about 44 people
  • 0.5½ kilogram finely ground walnuts
  • 0.5½ liter pomegranate syrup
  • 0.5½ liter water or chicken stock
  • 2 pounds chicken pieces, preferably boneless thighs
  • 1 medium onion, chopped
  • 0.5½ teaspoon cinnamon
  • 0.25¼ teaspoon nutmeg
  • 0 sugar
  • 0 salt & pepper to taste
  • 0 lime juice to taste
  • 0 olive oil
  • 0 pinch saffron
Preparation
  1. Heat oil over medium heat in a large Dutch oven.
  2. Add onions and sauté until wilted and translucent.
  3. Add cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.
  4. Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.
  5. Adjust sugar and salt to taste.
  6. Bring to a low boil and simmer 1/2 hour.
  7. Add chicken and simmer on low heat another 30-60 minutes.
  8. Halfway through the cooking time, add the lime juice to taste.